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Roast Turkey Breast with Dubbel Shallot Gravy

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A giant whole turkey needs the better part of a day to cook. A single, plump breast? Less than two hours—and you don’t have to wrangle the carcass into the trash. Our gravy’s fuss-free, too; it gets its rich flavor from shallot sharpness and the hearty malt of a Belgian dubbel.

Makes: 6 to 8 servings

  • 6 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • zest of 2 oranges
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon freshly ground pepper
  • 1 6-7 pound whole turkey breast
  • 1 14-ounce can ( 134 cups) chicken broth
  • 2 tablespoons all-purpose flour
  • 12 cup sliced shallots
  • 1 cup dubbel or brown ale
  • salt to taste


1. Preheat the oven to 425 degrees F.

2. MAKE THE TURKEY: Mash the garlic and salt in a mortar and pestle (or with the back of a spoon on your cutting board) until a paste forms. In a small bowl, use a fork to combine the garlic paste, orange zest, oil, rosemary and pepper. Loosen the skin on the turkey breast. Rub most of the mixture under the skin and the rest on the skin itself. Place on a rack in a roasting pan. Roast 20 minutes.

3. Reduce the oven temperature to 375 and continue roasting until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 160 degrees F, 11/4 to 11/2 hours. (The temperature will rise as the meat rests.) Transfer the breast to a clean cutting board and loosely tent with foil.

4. MAKE THE GRAVY: Mix the flour with 1/4 cup broth; set aside.

5. Pour off all but 2 tablespoons of the drippings (if there aren’t enough drippings, add oil to make up the difference). Place the roasting pan over two stove burners and heat to medium. Add the shallots and cook, stirring occasionally, until the shallots are browned, about 3 minutes. Stir in the beer and the remaining 11/2 cups broth; bring to a boil over high heat. Boil 5 minutes, stirring occasionally. Whisk in the flour mixture and boil over medium 1 minute. Add salt to taste.

6. Carve the turkey breast. Stir any accumulated juices into the gravy and serve with the turkey.


Choose a Belgian Dubbel for this recipe

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